These vegan chocolate chip cookies are the best ever! They are soft, chewy, slightly-crunchy, perfectly sweet and totally satisfying. They’re also super easy to make.
These vegan chocolate chip cookies are soft and chewy with just enough ‘crunch’ to be satisfying as you bite into them.
And these cookies were polished off at speed in our house! They’re always very popular.
And when you look at the cookie dough that these cookies make, then you really understand why people eat cookie dough as is. I just about managed to resist eating the cookie dough so that this batch of cookies could get made! But if you do just want to eat straight cookie dough then check out our divine edible vegan cookie dough.
If you love cookies as much as we do (and oh we really do love them!) then check out our vegan peanut butter cookies and our super popular vegan chocolate cookies too.
Ingredients You’ll Need For These Cookies:
Ingredient Notes
- Vegan butter – is the best option for these cookies in terms of flavor and texture. Some readers have made it with coconut oil and reported good results but the best option is going to be vegan butter. You can also make your own homemade vegan butter which has coconut oil as the base ingredient.
- Vegan chocolate chips – you can use either vegan chocolate chips or chocolate chunks which is just a chopped up bar of vegan chocolate. We have made these cookies both ways or using a mix of chocolate chips and chunks. It works perfectly no matter how you do them. In some countries it can be a struggle to find vegan chocolate chips so in that case just chop up a bar of dark chocolate or vegan chocolate. Of course you don’t quite have the symmetry of perfect little chocolate chips but that’s okay.
- Soy milk – can be replaced with a different non-dairy milk.
How To Make Vegan Chocolate Chip Cookies
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- These cookies are soo easy to make.
- Add vegan butter and brown sugar to the bowl of your stand mixer and cream them together.
- Then add soy milk and vanilla and mix that in.
- Add all purpose flour, baking soda, baking powder, cornstarch and salt to a mixing bowl and mix it together.
- Then add the dry ingredients in with the wet and mix in by hand (not by actual hand, just using a spoon for this part instead of the electric mixer) into a thick cookie dough.
- Add in the chocolate chips and mix them into the batter.
- Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper.
- Roll the cookie dough into balls and place them evenly onto the parchment lined baking tray. Aim for 20 cookies.
- Place into the oven and bake for 10-12 minutes until the edges are set and the tops are very slightly browned.
- When they come out of the oven, take a few chocolate chips and press them down into the tops of the still warm cookies.
- They’re still very soft when they come out of the oven, but they firm up significantly as they cool.
Recipe Tips
Measure your flour correctly. I recommend weighing your flour on a food scale for the best accuracy or, if you don’t want to weigh it, then make sure to use the spoon and level method. Spoon the flour into a measuring cup and level off the top with a knife. Don’t scoop the flour and don’t pack it into the cup.
If the cookie dough is too dry to roll into balls then simply add in a tablespoon of non-dairy milk and try again. Depending on the brand of vegan butter that you use, your cookie dough could be the perfect consistency (as mine was) or a little dry.
If the brand of vegan butter you use has a lower water content (a firm brick or stick style of vegan butter vs a soft spread for example) then your resulting cookie dough may be too dry to easily roll into balls. If this happens, just add in a little more non-dairy milk, a tablespoon at a time until you have the right consistency.
If the cookies didn’t spread then simply flatten them with a fork immediately as they come out of the oven.
When you cream the vegan butter and sugar together it is supposed to warm it up enough so that when you add the other ingredients you end up with a cookie dough that is fairly warm and pliable.
If your butter/sugar mix didn’t cream together for long enough and your vegan butter was very cold, or even if the weather is just very cold, it can end up that your cookie dough is too chilled and your cookies don’t spread.
Baking Time. Ovens do differ, so keep an eye on them. Soft and chewy is around 10-12 minutes. If you want them nice and crunchy you can leave them baking for up to 15 minutes.
Recipe Q&A
Yes! We have done it, check out our recipe for vegan gluten-free chocolate chip cookies.
Keep them stored in an airtight container at room temperature and they’ll stay fresh for up to a week.
Yes, they are freezer friendly for up to 3 months.
Yes you can, keep it in the fridge for up to 4 days and then let it come to room temperature before rolling into balls and baking them as usual.
More Vegan Cookies
- Vegan Coconut Cookies
- Vegan Lemon Cookies
- Vegan Sugar Cookies
- Vegan Oatmeal Cookies
- Vegan Pumpkin Cookies
- Vegan Gingerbread Cookies
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Chocolate Chip Cookies
Ingredients
- ½ cup Vegan Butter (112g)
- 1 cup Light Brown Sugar (200g)
- ¼ cup Soy Milk (60ml) or other non-dairy milk
- 1 Tablespoon Vanilla Extract
- 2 cups All Purpose Flour (250g)
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 2 teaspoons Cornstarch
- ½ teaspoon Salt
- 1 cup Vegan Chocolate Chips (175g) + more to press into the tops when they come out the oven*
Instructions
- Add vegan butter and brown sugar to the bowl of your stand mixer and cream them together.
- Then add the soy milk and vanilla and mix in.
- Add your flour, baking soda, baking powder, cornstarch and salt to a mixing bowl and mix together.
- Add the dry ingredients to the wet and mix in by hand (don't use your electric mixer for this part) into a thick cookie dough.
- Add the chocolate chips and mix in to distribute as evenly as possible.
- Preheat the oven to 350°F (180°C).
- Roll into balls and place them evenly on a baking tray covered with parchment paper. Aim for 20 cookies.
- Place into the oven and bake for 10-12 minutes until the edges are set and they are very slightly browned on top.
- When they come out of the oven, press a few more chocolate chips into the tops of the warm cookies.
- Allow to cool and firm up directly on the tray.
- Once properly cooled store in an airtight container.
Video
Notes
- Measure your flour correctly using the spoon and level method (spoon the flour into a measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup). Alternatively weigh it on a food scale.
- Cornstarch has a softening effect on baked goods and this contributes to these cookies being very soft and chewy.
- If you can’t get vegan chocolate chips then just chop up a bar of vegan chocolate and use chocolate chunks instead.
- Bake for 10-12 minutes for a soft cookie. If you prefer them more on the crunchy side then you can bake them for up to 15 minutes. Ovens do vary though so keep a close eye on them.
- If your cookies didn’t flatten in the oven then just flatten them with a fork as soon as they come out of the oven when they’re still hot.
- This recipe was first published in 2016. It has been updated with new photos and clearer instructions but the recipe itself is unchanged.
Elizabeth says
One of my fav vegan cookie recipes that I use
Alison Andrews says
Thanks Elizabeth!
Marieke says
Hi, I want to make these cookies but I only have self-raising flower instead of all-purpose flower. Would I be able to use it and omit the baking powder? And what about the baking soda, should I omit it or keep it in?
Alison Andrews says
Hi Marieke, I would omit the baking powder and baking soda and the salt and see how it goes! All the best! 🙂
Danielle says
Hi , can coconut sugar be used instead of brown sugar?
Alison Andrews says
Yes I think that will work!
Shelly DiGiovanni says
These cookies are absolutely fabulous! My family loves them! We love all of your recipes!❤❤
Alison Andrews says
Thanks so much Shelly!
Melanie says
Hello,
Thank you, I loved this recipe. Definitely one of the best choc chip recipes I’ve tried. They turned out really well… chewy and delicious. One is definitely not enough!
Alison Andrews says
Thanks so much Melanie!
Maria Green says
Hola
My family likes Large cookies so I was wondering as to the weight vs baking time of this recipe? Normally the balls of dough are roughly 100g prior to going into the oven at my house so I feel that 15 min won’t cut it. Can you please advise!?!
Alison Andrews says
Hi Maria, I’m really not sure about the weight of each cookie, I would just keep an eye on them as they bake.
Maria says
Hola
Well I ended up trying the recipe, and it took about 25-30 minutes and this recipe ended up giving us about 7 cookies, which was enough for everyone to have 1 so its fair. I will definitely try this recipe again, as they were super delicious! I’ll prolly double up on the amounts so we can have more cookies for later ;D
Alison Andrews says
Awesome! Thanks for updating us Maria!
Constance says
This was fabulous! Followed the directions exactly. Will def make again!
Alison Andrews says
Thanks Constance!
Vanessa says
Love Love Love, first time ever making cookies. Will be my go to from now on. Thank you so much.
Alison Andrews says
So glad you enjoyed them Vanessa! Thanks for posting.
Sophia says
Hi! I have made your recipe and loved it! Quick question, what vegan brown sugar do you use? Thanks!
Alison Andrews says
Hi Sophia, we’re in South Africa so I’m not sure the brands we use will be relevant to you. Glad you liked the recipe! 🙂
moshgirl says
Hi Sophia, I never buy brown sugar. I just take 1 cup of white sugar and mix 1 teaspoon of molasses with it. That’s all brown sugar is anyway. 1 teaspoon of Molasses for light brown sugar and 2 teaspoons for dark brown sugar.
Ann lee says
What is the purpose of cornstarch? (Just wondering) I plan on making these this weekend. ????????????
Alison Andrews says
Softening. 🙂
Theresa Bissonnette says
Hello, I just messaged to ask if I could double to recipe for the chocolate chip cookies. I did and the dough seemed perfect. My only comment is they didn’t flatten into a cookie like I had hoped, they kind of stayed on the little balls. Not sure what I did wrong? I also out a little bit less chocolate chips than what was called for. Not sure if that made a difference.
Thank you so much ????
Theresa
Alison Andrews says
Hi Theresa, it can sometimes happen if the dough is quite cold going in that they don’t flatten that much. You can flatten them with a fork to solve that issue. 🙂
Karla says
These were the best cookies I’ve ever had/made! They turned out perfectly plump and delicious. I was seriously so proud to serve them to people.
Alison Andrews says
Awesome Karla! Thanks so much for sharing! 🙂
Boudica says
Just waiting for mine to come out the oven! They are expanding to nearly triple the size haha. My dough was rather sticky, even when I added a bit more flour… So I floured my hands to be able to roll it into balls. The vegan margarine I used was very soft, and I’m wondering if this is the cause for the stickiness of the dough?
Thanks!
Alison Andrews says
Hi Boudica, yes that is likely the reason. It might be a good idea to let the cookies chill in the freezer for 10 minutes before baking if you make them again, that will prevent them from spreading too much while baking.
Tina says
Mine are in the oven right now… I forgot to add the cornstarch (uh oh) so we will see how they come out! Luckily I only baked half of the batter, so I just added half 1 tsp of cornstarch to the rest of my batter!
Rebecca says
Great cookies. I just made them, but used less than half the sugar. Plenty sweet for me. 🙂
Karen says
Can I use white sugar instead of brown?
Alison Andrews says
Sure!
Ronia says
I made these last night. Didn’t have much brown sugar left so I substituted the rest with white and they still tasted great! Good recipe 🙂 xx